Indredients
• 3 tbsp vegetable oil
• 2 onions, thinly sliced
• 2 garlic cloves, chopped
• 1 cinnamon stick
• 2 – 3 tbsp Fiddes Payne Korma curry powder
• 4 boneless, skinless chicken breasts, cubed
• Squeeze lemon juice
• 600ml (1pt) thick Greek style yoghurt
• Salt

Method
Heat 2 tbsp oil in a saucepan; cook onion and garlic until softened then add cinnamon stick and Korma curry powder and cook for a further minute.

Add chicken and cook for a further minute then gradually blend in the yoghurt with 150ml (1/4 pt) water, stirring constantly.

Half cover pan and simmer for 30 minutes or until the chicken is tender, stirring occasionally. Add a squeeze of lemon juice and season, to taste,
with salt.

Serve with plain boiled rice and garnish with toasted flaked almonds or chopped coriander.

Quick Serving Suggestions
Serve these spicy mushrooms with grilled meat or fish: fry button mushrooms and garlic in butter, add 1-2 tsp Korma curry powder, to taste. Cook for a few minutes until softened then add a handful of freshly chopped coriander or parsley.

For a richer Korma, stir in a couple of tablespoons each of ground almonds and crème fraiche just before serving.

A good way to thicken a Korma curry is to stir in a tablespoon or two of ground almonds.

For a speedy prawn curry, pan-fry sliced onions, add Korma curry powder to taste and a generous serving of peeled cooked prawns. Stir in a squeeze of tomato puree and a tablespoon or two of crème fraiche or thick yoghurt. Serve with plain rice.

Fry finely chopped onion, garlic and Korma curry powder (to taste) in 1 tbsp vegetable oil. Mix into thick yoghurt and use as a marinade for coating lamb or chicken – great skewered onto kebabs and barbequed.

Toss potato wedges in oil, dust with Korma curry powder and bake until golden and crisp. Serve as an appetiser with a yoghurt dip or to accompany grilled meat

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